Doing dishes should not only pay attention to color, aroma and taste, taste is also the key, especially meat dishes. The texture of the meat is more inseparable from the method of cutting the meat, "horizontal cut cattle and sheep, oblique cut pig, vertical cut chicken".
Today's Black Pepper Beef Tenderloin, the first step is to cut the beef into even strips against the direction of the grain, this step is the key to ensure the taste. The most important seasoning in this dish is black pepper, which is a more classic pairing with beef, and the dish is characterized by its smooth, salty and authentic taste.
Let's take a look at the details together!
Main ingredients: 300 grams of tender beef, onion half
Seasoning: 15 grams of minced garlic, 5 grams of minced green onions, a little salt, vegetable oil
A: soy sauce, water, cornstarch, baking soda, each in moderation
B: soy sauce, cooking wine, black pepper, sugar, salt, broth, each in moderation
Production
1, the beef in the reverse direction of the grain cut into shredded
2. Mix seasoning A well, add shredded beef, mix well, and marinate for 30 minutes to taste.
3: Chop garlic and green onion.
4: Mix seasoning B well and set aside.
5: Heat oil in a wok to 80%, add the beef and oil to 90%, set aside.
6, frying pan clean, set on the fire, add oil to heat, put the onion shredded sautéed, add a little salt to taste.
7, onions fried until raw, put out on a plate.
8: In a separate frying pan, sauté the minced garlic and green onion.
9: Add Seasoning B and saute until it thickens into a black pepper sauce.
10: Drizzle half of the black pepper sauce over the shredded onions, leaving the other half in the pan.
11: Toss the shredded beef into the pan and stir-fry the rest of the black pepper sauce.
12, fried beef tenderloin served on top of the shredded onions can be.
13, delicious savory black pepper beef tenderloin is ready, you can enjoy!
Tips
1, beef tendons, mostly along the meat fiber texture interspersed, such as not carefully observe the order of manipulation of the knife, many tendons will be retained throughout the shredded meat. This will make the dish will be very "old". Therefore, beef should be cut against the direction of the grain.
2, beef want to cut evenly, you can first put in the freezer for a while and then take out to cut, hardness moderate easier to cut.
The fall table can not be separated from a dish, they are the most classic collocation, tender and refreshing the most rice!